Can I use frozen scallops in this recipe?

Absolutely! It's tough to find fresh sea scallops, even at a proper seafood counter, so frozen are my go-to. The day before using, thaw in the refrigerator overnight, then dry them very well with a paper towel before seasoning and broiling.

What goes with broiled scallops?

I love these scallops with Mediterranean Tossed Salad , Basmati Rice with Lemon and Dill or French Au Gratin Potatoes . Check out my Best Side Dishes to Serve with Scallops .

Should scallops be room temperature before cooking?

While not necessary, if you have time, leave your scallops at room temperature for 15 minutes before cooking. Leave them covered in a paper towel to absorb any remaining moisture.

Is it better to cook scallops in butter or oil?

If you're searing scallops, a neutral oil with a high smoke point like sunflower, canola or grapeseed oil will get you the best sear. For broiled scallop recipes like this one, butter or olive oil are a good choice.

How to store leftover broiled scallops?

To store, transfer leftover broiled scallops to an airtight container and keep in the refrigerator for up to 2 days. Scallops are always better eaten the day they are first cooked. But if you have leftovers, reheat them gently over medium-low heat along with a few tablespoons of broth or butter. Remove and serve as soon as they are just heated through.

Broiled Scallops with Salsa Verde Recipe

Ingredients

Scale

For Scallops:

2 tablespoons butter, melted

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound large sea scallops

For Fresh Salsa Verde:

1/2 cup extra virgin olive oil

3 anchovy fillets, minced

2 fresh garlic cloves, minced

1 shallot, minced

1/2 cup flat leaf parsley, minced

1/4 cup fresh chives, minced

2 teaspoons Dijon mustard

2 tablespoons fresh lemon juice

Kosher salt, to taste

Red chili, diced, optional

Lemon zest curls, for serving

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Instructions

To begin, make the salsa verde. Combine minced anchovy fillets, garlic, shallot, parsley and chives with the dijon, lemon juice and olive oil. Taste and add salt (I usually start with 1/2 teaspoon). If using chilis, add now. Stir well to combine, then taste and adjust seasoning.
Next, preheat broiler, positioning your oven rack about 6 inches from the overhead heating element. Dry scallops and ensure the tough muscle along the side is removed. Dip each scallop in melted butter, then place scallops on a baking sheet covered with foil. Season each scallop with salt, pepper and paprika.
Broil scallops in preheated oven until cooked through (120°F internal temp) and lightly golden brown - about 6-8 minutes. (Note that the time to cook will depend on the size of scallops. Using a temperature pen is the easiest way to ensure your seafood is perfect!)
Remove from oven and serve with salsa verde, lemon wedges and crusty bread.

Notes

It's tough to find fresh sea scallops, so frozen are work great in this recipe. Thaw in the refrigerator overnight, then dry them very well with a paper towel before seasoning and broiling.

If you're short on time, you can thaw the scallops in a bowl of cold water for 30 minutes to an hour, or until they are completely thawed. Do not use warm or hot water to thaw scallops, as this can partially cook the scallop, affecting their texture and flavor and potentially introducing food safety concerns.

Prep Time: 10
Cook Time: 10
Category: Easy Recipes
Method: Bake
Cuisine: American, Italian